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Pumpkin Orange Cheesecake with Orange Sour Cream Topping

  • Makes: 12 portions  
  • Freezes: Not recommended 
  • Preparation Time: 25 minutes  
  • Baking Time: 50 minutes  
  • Chilling Time: Overnight 

Ingredients

Cake:

2 cups 500 ml graham crumbs

1/2 cup 125 ml butter, melted

3 pkgs 250 g each cream cheese, softened

1/3 cup 75 ml granulated sugar

1/4 cup50 ml Robin Hood® Original All Purpose Flour

4 large eggs

1 can 14 oz / 398 ml pure pumpkin

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)

Finely grated zest of one orange*

2 tsp 10 ml ground cinnamon

1 1/2 tsp 7 ml pure vanilla extract

1/2 tsp 2 ml ground nutmeg

1/2 tsp 2 ml ground ginger

1/8 tsp 0.5 ml ground cloves

Orange Sour Cream Topping:

2 cups 500 ml regular (14%) sour cream

Finely grated zest of half an orange*

1/2 cup 125 ml icing sugar

Directions

  1 Preheat oven to 300ºF (150ºC).

  2 Cake: Combine crumbs and butter. Press into a 9 or 10-inch (23 - 25 cm) spring-form pan, 3” (8 cm deep) that has been sprayed with non-stick baking spray. With electric mixer on medium-low speed, beat cream cheese and sugar until fluffy. Add flour and mix well. Add eggs, one at a time, beating well after each addition. On low speed, add remaining ingredients, mixing just until well combined. Pour into prepared pan.

  3 Bake until center is almost set, about 50 minutes. Remove from oven.

  4 Orange Sour Cream Topping: Stir sour cream and orange zest together. Sift icing sugar over sour cream mixture, stirring frequently to combine. Spread over hot cake. Return to oven and bake for an additional 10 minutes.

  5 Cool completely in pan on wire rack. Refrigerate overnight.

Tip(s)

Grate outside rind (dark orange colour) only


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